Sun Temple Food Recipes
- Spinach and Ricotta Lasagne
My lovely friends James and Pepsi Crockett have a yacht charter business (www.jussail.com).
“The ethos and operation of Jus’ Sail is underpinned by the principles of Responsible Tourism, which seeks to ensure that tourism enterprises create “better places to live and better places to visit”.
The Jus’ Sail team believe that their business should offer guests a “unique and truly memorable, vacation defining, laidback sailing experience delivered through simple, honest, welcoming hospitality enjoyed aboard a beautifully restored local sailing vessel.”
A deep love of sailing in the Caribbean, the history and heritage of trading by sail within the West Indies along with a desire to play a small role in preserving a unique part of the regions maritime heritage lead naturally to the Jus’ Sail business being centred around the restoration and preservation of one of the last remaining beach built, wooden, Carriacou trading sloops.” See more at: www.jussail.com
They also run a youth programme.
This youth programme which runs once per year, trains approx 10 young people with the skills necessary to get a job in the yachting industry in St. Lucia. Their success rate is phenomenal.
The photo below is of me, Pepsi in the reflector sunglasses, the first mate O’Brian in the black head wrap and some of the students all in blue. I was delivering lasagnes for their dinner that night. They were heading off for a week to the Grenadines as the final challenge/treat of their programme. They requested 1 vegetarian lasagne and 1 with a regular meat sauce. The recipe for the veggie one follows.
When my girls were little, this used to be a mid week go to recipe. Its very easy to prepare and great to simply pull out of the oven when you come through the door with hungry people. I used to use the timer on my oven a lot. So, I’d make whatever we were going to have for dinner, stick it in the oven and select the time I wanted it ready for and the cooking time….brilliant! I know its not rocket science and many of you must use this feature, but I still think it magical.
I have sun temple-ised the recipe because…..I can…..but you really could use pre-chopped frozen spinach and tomato sauce out of a jar for this. I used to when I didn’t have the luxury of the time I now have.
The Spinach and Ricotta Lasagne Recipe
Serves at least 10
675g fresh spinach finely chopped
Large bunch of herbs (basil, thyme, oregano)
good grating of nutmeg
salt and pepper
400g (14oz) mozzarella
1360g (48 oz) tomato sauce
approx 14 lasagna sheets (no need to pre-cook)
Begin by getting all your ingredients ready. So….prepare the filling by chopping the spinach finely. I did it in the food processor and added in all the herbs. Mix with the ricotta, the eggs, grate in some nutmeg and season with salt and pepper.
Grate the mozzarella and have the tomato sauce ready.
Start the assembly with a splash of tomato sauce. Layer next with the lasagna noodles. Its a fallacy that you need to buy special lasagne sheets that don’t require cooking first. None of them do. All they need is the liquid in the compiled dish and then the heat. Remember trying to deal with hot slippery sheets that we were told needed cooking first??
Repeat these layers as often as your ingredients/dish will allow. I had bought these disposable foil containers as they were going aboard a yacht and they were very deep, so I got a good three layers.
Cook uncovered in a 170ºC (340ºF) oven for approx an hour until the noodles are soft and the top is golden brown.
The photo bellow shows a small dish whose ingredients I snaffled from the Jus Sail stash as I wanted to taste it cooked. Course I did, and I wanted a completed look for you. It was delicious, just as I remembered. I know my girls will be calling saying “mum what about us???”